- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Winter Olympics
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Brisket help please
Posted on 1/31/11 at 4:37 pm to Patch
Posted on 1/31/11 at 4:37 pm to Patch
quote:
Patch
Read this. Brisket Guide
And throw your Brinkman in the dump.
I've seen a lot I disagree with, but the basics are there.
I will mention one thing. If you want a good smoke ring on the meat. Don't let it sit out at room temp before starting. Keep it as cold as possible. And put it on the smoker at as low a temp as possible, between 190-200. You want to keep the meat internal temp below 140 for as long as possible. Slowly bring the grill temp up to 225.
1
Posted on 1/31/11 at 4:44 pm to IlikeyouBetty
Anyone ever tried boiling the brisket first? I've never done it, but had it this way at someone's house once and it was some of the most tender brisket I've had. Still seems odd though.
Posted on 2/1/11 at 1:08 pm to NaturalBeam
My brinkmann is brand new, I can't just dump it
Posted on 2/1/11 at 1:26 pm to Patch
Patch, don't sweat the smoker
Get to know it, do a couple of "meatless" firings, test various ways to get your desired temperature
You can smoke in a 55 gal drum if you're familiar with it
Get to know it, do a couple of "meatless" firings, test various ways to get your desired temperature
You can smoke in a 55 gal drum if you're familiar with it
Posted on 2/1/11 at 1:29 pm to Smoke Ring
quote:
You can smoke in a 55 gal drum if you're familiar with it
A 55 gallon drum won't have near as many leaks as a Brinkman does. Very hard to regulate temp when you can't control the airflow.
Posted on 2/1/11 at 2:06 pm to RedHawk
Smokers are like company work trucks -- they all drive a little differently, just got to get used to each one's idiosynchracies and you can get the job done
Posted on 2/1/11 at 2:10 pm to Smoke Ring
quote:
Anyone ever tried boiling the brisket first? I've never done it, but had it this way at someone's house once and it was some of the most tender brisket I've had. Still seems odd though.
GTFO!
it's not a hot dog, it's a freaking brisket. someone that boils it obviously doesn't know how to cook it in a smoker properly.
Posted on 2/1/11 at 2:23 pm to Tiger HouTX
I didn't say they boiled the thing and then we ate it. I said they boiled it first, for about an hour (to break down the tendons or something?) and then smoked it for several hours.
It was some of the best brisket I've had, and they said they learned of the method from their favorite bbq restaurant.
It was some of the best brisket I've had, and they said they learned of the method from their favorite bbq restaurant.
Posted on 2/1/11 at 3:16 pm to NaturalBeam
i know. i just think its a freaking crime to drop it in water.
Posted on 2/1/11 at 3:29 pm to Smoke Ring
quote:
Smokers are like company work trucks -- they all drive a little differently, just got to get used to each one's idiosynchracies and you can get the job done
I agree, but I'm for a set it and forget it guy who does some smoking overnight and don't like to baby sit a smoker. The Brinkman needs a lot of work and modifications to make it a more airtight smoker.
Page 4 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News